Fries are simply amazing and so is chili. The combination of both is fantastic. Adding vegan cheese sauce on top is next level! Your tastebuds will be happy, I promise.

* 5-6 potatoes (Yukon Gold or Russet)
* 1 tbsp coconut sugar or regular sugar
* cooking spray
Seasonings for the fries:
* 1 tsp onion powder
* 1/2 tsp paprika
* 1/2 tsp garlic powder
* sea salt and pepper to taste
* 1 medium/big onion, chopped
* 4 cloves garlic, finely minced
* 1 green pepper, chopped
* 1 small/medium carrot, grated
* 5-6 medium diced fresh tomatoes (560 g) or use canned (20 oz)
* 6 tbsp tomato paste
* 2 cups water or vegetable broth
* 4 cups cooked or canned beans (e.g. kidney beans, black beans, pinto beans, white beans, or 1 cup of each)
* 2 tsp coconut sugar or sub brown sugar or any other sweetener like maple syrup
* spices: 1 tsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, 3/4 tsp salt or less if you use vegetable broth, 1/2 tsp black pepper, 1/4 tsp smoked paprika, 1/4 tsp hot chili powder
* 1-2 hot red chili peppers (I used 1, my boyfriend prefers 2)
* 2 tsp oil or water for frying
Vegan Cheese
* 1 batch vegan cheese sauce or store-bought vegan cheese of choice


* Peel the potatoes and cut them into about 1/2 inch-wide sticks. (I used a crinkle cut knife).
* Place potato sticks in a bowl, sprinkle sugar over them. Set aside until liquid is released from the potatoes (20-25 minutes).
* After 15 minutes, preheat oven to 425 degrees F (220 C) and line 1 large baking sheet with parchment paper. Spray with cooking spray.

* Drain liquid from potatoes and dry them well with kitchen paper.
* Coat fries with the seasonings. You can also use cooking spray on them to make them even crispier but they also turn out crispy without oil.

* Spread the fries into a single layer on the baking sheet and bake for about 30-40 minutes or until golden brown and crispy. Flip halfway through. You can also use an air fryer and it will take less time (about 25 minutes at 400 degrees F).

* Meanwhile, start making the chili. In a large pan or pot over medium heat, add in the oil. Sauté the onion and pepper for about 3-4 minutes, add the garlic and sauté for an additional 1-2 minutes, stirring occasionally.

* Mix in the tomatoes and sauté for another 2-3 minutes.

* Now add all remaining ingredients, increase the heat and simmer for about 30-40 until thickened, stirring occasionally.

* Once the fries are ready and the chili is done, make the 3-minute vegan cheese sauce below (skip this step if you use store-bought cheese).
* Serve the fries on a plate, ladle some chili over them and top with a layer of cheese sauce (or vegan cheese of choice). Garnish with fresh herbs.

* Enjoy immediately!

Vegan cheese sauce recipe

Servings: 3 Calories: 148kcal

* 3/4 cup coconut milk canned (180 g) (*see recipe notes below)
* 3 tbsp nutritional yeast flakes (20 g)
* 2 tbsp tapioca flour OR arrowroot flour/starch (*see recipe notes below)
* 1/2 tsp sea salt (or to taste)
* 1/2 tsp onion powder (optional)
* 1/4 tsp garlic powder (optional)
* Pinch of smoked paprika (optional)

* Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly.

* Let simmer on low to medium heat for about one minute until the sauce is stretchy.

* Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes!

* If the cheese sauce turns out too thick, just add more coconut milk, up to 1 cup.
* In case you don’t like the taste of coconut milk, you can use any plant-based milk instead, e.g. almond milk, cashew milk, etc. The higher the fat content of the milk is, the better will be the taste of the vegan cheese sauce.
* Tapioca flour/starch can be bought in every Asia shop or big supermarkets or simply ordered online.
* Two readers (thanks, Brooklyn and Nichola) commented that arrowroot flour(also known as arrowroot powder or arrowroot starch) is a great substitute for tapioca flour/starch.

The nutritional yeast flakes which I ordered from Amazon contain B-vitamins and the nutritional yeast flakes have a yellow color. When I use 3 tbsp the cheese sauce turns out pretty yellow like in the pics. When I use less (e.g. just 1 tbsp) the color is just light yellowish.